I made this for brunch over the weekend. It was very easy and very tasty - an excellent way to enjoy the abundance at the farmer's market. We are really trying to relish in it while we can. We are going to attempt to eat as locally as possible over winter, but it will be more difficult. Tomorrow when I post a "mini round-up" of how folks are doing in the Unplug Yourself initiative, I will outline our goals for eating as locally and sustainably as possible over the winter. I am also pondering a "what's local on our table" either page or element on the sidebar for easy viewing of what we are eating locally each week. Would anyone be interested in this element or page?
Anyways, there are a lot of peppers in this, so it might seem like it was really spicy, but it wasn't too spicy for Brett to enjoy. He's lucky I didn't add that second habanero, I wanted to, but thought I was pushing my luck with the one.
As those of you who have been following this blog know, we gave up avocados back in June for Chile's Quit Now Challenge. Since then, the only time we have had avocados has been when we go to our favorite local Mexican restaurant El Rancho, or when my dad brought a bunch down with the (apparently dying) avocado tree. In doing the challenge, the idea wasn't to give up avocados completely but rather, to become less reliant on them, and I think we very much succeeded. I bought an avocado this weekend for the first time since before the challenge in June. I thought it would really round out the brunch hash and would also be a really nice treat. So this meal includes guacamole!
Just a reminder of the produce legend:
no asterisk = grocery store
* = farmer's market
** = CSA
*** = Container or Community Garden
Well, here it is!
J's Spicy Mexican-ish Brunch Hash
4 small new potatoes, cubed *
2 white mushrooms, minced
1/2 a zucchini, cubed ***
1/2 a yellow summer squash, cubed **
1 red bell pepper, seeded and minced *
1 poblano pepper, seeded and minced *
1 habanero, seeded and minced *
1/2 red onion, minced *
4 cloves of garlic, minced *
2 Roma tomatoes, chopped ***
2-3 tbsp fresh cilantro, minced (or 1 tsp dried) **
Bring a small pot of water to a boil. Add the potatoes and cook for about 6-8 minutes. Drain potatoes.
Meanwhile, heat a couple of tablespoons of safflower oil in a large skillet. Add all the veggies except the tomatoes and cilantro and cook for 10-15 minutes, adding the potatoes whenever they are done.
Once veggies begin to soften, season to taste and add the tomatoes. Cook for an additional 5-10 minutes.
Stir in the cilantro.
Garnish with guacamole and homemade salsa.
We also at a few tortilla chips with our meal.
I don't fuss over brunch very often, we generally eat veggie bagel sandwiches and fruit, but every once in awhile a nice cooked brunch sounds good.
'Til next time.